Canadian Cheese Soup

• 1 c. onion, finely chopped
• 1 c. celery, finely chopped
• 1 c. carrots, finely grated
• 1/2 c. butter or oleo
• 27 oz. chicken broth
• 1/4 c. flour
• 2 Tbsp. cornstarch
• 1/4 tsp. paprika
• 1 tsp. salt
• 1/4 tsp. white pepper
• 1 1/2 tsp. dried parsley flakes
• 4 c. milk
• 8 oz. Velveeta cheese

1. In large Dutch oven, saute onion, celery and carrots in butter over medium heat for 5 minutes.
2. Stir in chicken broth. Cover
3. and simmer for 5 minutes.
4. Combine dry ingredients and seasonings; gradually
5. stir
6. in
7. milk.
8. Add
9. milk
10. mixture to vegetables
11. and broth mixture.
12. Cover and simmer gently until thickened.
13. Cut cheese
14. into
15. chunks.
16. Add
17. to
18. soup mixture. Heat over very low heat, stirring constantly just until cheese is melted.

onion, celery, carrots, butter, chicken broth, flour, cornstarch, paprika, salt, white pepper, parsley flakes, milk, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=632644 (may not work)